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Sliced yellow and red heirloom tomatoes with sliced zucchini on a round plate

Tomato and Zucchini Carpaccio

Print Recipe
Thin tomato and zucchini slices are topped with fruity olive oil, flaky sea salt, fresh dill and toasted pine nuts.
Course Appetizers
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 145
Author Janette

Ingredients

  • 6 large tomatoes thinly sliced
  • 1 medium zucchini thinly sliced
  • 4 tablespoons unsalted pine nuts If you can find unsalted toasted pine nuts, this is a plus
  • Extra virgin olive oil
  • Flaky sea salt
  • Small handful of fresh dill
  • Ground black pepper

Instructions

  • To a large serving platter/plate, arrange the tomato and zucchini slices.

To toast the pine nuts (skip this step if you buy them already toasted).

  • To a dry frying pan, add the pine nuts in an even layer over medium low heat. Toast, toasting often until they turn golden brown. Remove and allow to cool.
  • Drizzle a olive oil over the tomato slices (to your liking). Add an even sprinkle of flaky sea salt, sprinkle the dill, and top with the toasted pine nuts.

Video

Notes

 
 

Nutrition

Serving: 1 | Calories: 145kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 161mg | Fiber: 4g | Sugar: 8g